Thursday, December 6, 2012

Rice Paper Brain Warps Again.

Let's do the brain warp again!

Dazee's been chasing a deadline and hasn't been around much this week, so I'm trying to champion the leftovers we have around here: tofu scramble, garlicky black beans and spaghetti squash. I think I'm winning too.

To form a tight wrap, lay your ingredients out like this, rather then mounding them up.

I've been shoving them into rice paper wrappers with great success, and gleefully living off of them since the poor squash was butchered on Tuesday. Seriously, squash has a way of going on indefinitely, doesn't it?

I think I'm onto something big with these non-traditional wraps. This version is the closest I've come to eating a burrito in three years
(ever tried to roll a brown rice tortilla?), which is super satisfying. Not only that but these are just insanely healthy, fun to eat, satisfying, filling (for hours)
and a snap to make--especially if you have leftovers hanging around.

The only caveat is you have to make them to order, or wrap 'em well, 'cuz air will dry out the outer paper and make them a little crunchy and hard to eat.

I ate a few yesterday without a dipping sauce, but then remembered the gorgeous gifted jar of roasted tomato salsa waiting for me in the pantry. Thanks friends, 'cuz wooow-eee, these are even better dunked in salsa.

I've been thinking about all sorts of awesome-weird combinations to try next, plus I need to share with you the Reuben version I made (corned Soy Curls, sauerkraut, noodles, lettuce, parsley and capered Russian dressing).

In the meantime, if you try these, consider subbing the scramble with avocado, or just adding it for a bigger, chewy brain warp.

9 comments:

Oh, that reuben version sounds fantastic! I bought a package of rice paper a long time ago, but it's still sitting in the cupboard. I've had them in restaurants many times but have never made my own. I need to get to rolling!

Some brands are stickier than others, but it sounds like you might be getting yours too wet. I've been using the Three Ladies brand, which I like a lot. These are made up of a mix of tapioca and rice. You can see the package here: http://www.amazon.com/Three-Ladies-Spring-Paper-Wrappers/dp/B0045AAI62

Anyway, all you have to do is put these under the faucet and run warm water over each side for about 3 seconds--twice. So do the front, the back, then the front and back again. It will still be pretty firm, but once you lay it out on a flat towel and lay your fillings on top, it will be soft enough to roll without sticking to yourself.

When I post the Reuben rolls, I can try to make a video to show you if you think it will help.